CN103266037A - Tea fruit wine and preparation method thereof - Google Patents
Tea fruit wine and preparation method thereof Download PDFInfo
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- CN103266037A CN103266037A CN2013102220162A CN201310222016A CN103266037A CN 103266037 A CN103266037 A CN 103266037A CN 2013102220162 A CN2013102220162 A CN 2013102220162A CN 201310222016 A CN201310222016 A CN 201310222016A CN 103266037 A CN103266037 A CN 103266037A
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Abstract
The invention discloses tea fruit wine and a preparation method thereof. The tea fruit wine is prepared by fermenting water and an auxiliary material cane sugar based on black tea, strawberry and waxberry as main raw materials. According to the invention, the production process is simple, requires less on field and equipment, and is suitable for large-scale production, and the ageing time of wine is shortened, and the production efficiency and the fund utilization ratio of product enterprises are improved. The product produced is unique in aroma, abundant in nutrition, environmentally-friendly and natural, and is suitable for drinking for a long time. The thearubigins and theaflavin in the wine have a good health-care effect, so that the wine is nutritional health-care wine with low alcoholic strength.
Description
Technical field
The invention belongs to technical field of food science, relate to a kind of preparation method of tea fruit wine, the invention still further relates to a kind of tea fruit wine that this method of use makes.
Background technology
China is the earliest the country of making wine in the world, has long spirits culture history, and drinks is various in style, and will consume a large amount of alcoholic beverage every year.Traditional alcoholic beverage spirituosity amount height, less to the health-care effect of human body, traditional alcoholic beverage of this high number of degrees of people's long-term drinking can impair one's health, and therefore, various mild health care alcoholic beverage occurred on the market now.
China also is traditional Tea Production and consumption big country, and tea-drinking culture is with a long history, contains many compositions to the human body beneficial in the tealeaves, and has certain nourishing function.Black tea in tealeaves tea-polyphenol in the course of processing reduces, produced have the thearubigins of regulating blood fat, antihypertensive function, new constituent such as theoflavin, aroma substance is better obviously than bright leaf and green tea, therefore the strong beverage of some tea bartenders has appearred now, but this class beverage major part is with liquor lixiviate green tea or black tea or is blended into a certain amount of green tea or black tea extract is made in liquor, the tea wine mouthfeel that in this way makes is not good, often needs to add a large amount of seasoningss in order to improve mouthfeel.
Summary of the invention
The objective of the invention is to overcome the defective that exists in the prior art, natural, nutritious tea fruit wine of a kind of aroma uniqueness, color and luster and preparation method thereof is provided.
For reaching described purpose, technical scheme of the present invention is:
A kind of tea fruit wine is main raw material with black tea, strawberry, red bayberry, adds water and auxiliary material sucrose and forms through fermentation.
Preferably, described a kind of tea fruit wine, its ingredients by weight is in part: 25～35 parts of strawberries, 15～25 parts in red bayberry, 10～15 parts of sucrose, 2～4 parts of black tea, 3～8 parts in water.
More preferably, described a kind of tea fruit wine, its ingredients by weight is in part: 30 parts of strawberries, 20 parts in red bayberry, 12 parts of sucrose, 3 parts of black tea, 6 parts in water.
Described a kind of tea fruit wine, its preparation method is as follows:
(a) strawberry, red bayberry are broken into pulp after cleaning;
(b) black tea is added water, after boiling water boils 1h～2h, add 1～4 portion of sucrose, make and contain glucose-tea broth;
(c) glucose-tea broth that contains that makes of the pulp that step (a) is made and step (b) mixes, and remaining sucrose is all dropped into wherein, is stirred to sucrose and all dissolves;
(d) get 0.001～0.002 part of dried yeast powder, room temperature fermentation 2h drops into warm syrup in the solution of step (c) gained again in 28 ℃ of warm syrup of input 2～5mL, mixes, and in the fermenting container of packing into, 40h～54h at room temperature ferments;
(e) leave standstill, separate, abandon precipitation, will go up pure mellow wine liquid pack into fermenting container, at room temperature Secondary Fermentation 55h～65h;
(f) leave standstill, separate, abandon precipitation, the deactivation in sealed vessel of last pure mellow wine liquid, slaking after 2～5 months can namely obtain tea fruit wine finished product.
Wherein, in the above-mentioned steps (b), the addition of sucrose is preferably 2～3 parts.
Wherein, in the above-mentioned steps (d), fermentation time is preferably 46h～50h; Further, fermentation time most preferably is 48h.
Wherein, in the above-mentioned steps (e), fermentation time is preferably 58h～62h; Further, fermentation time most preferably is 60h.
Wherein, in the above-mentioned steps (f), deactivation, curing time are preferably 2～3 months.
The present invention compared with prior art has the following advantages:
(1) by saccharomycetes to make fermentation black tea, sucrose and pulp, do not add edible ethanol degree of carrying, do not add seasonings and come seasoning, do not relate to sulfurous gas during wine brewing yet, contained thearubigins, theoflavin not only has and regulates blood fat, nourishing function such as hypotensive, anti-oxidant in the black tea, can also increase the natural colored of wine, do not need to add in wine artificial color, gained tea fruit wine aroma uniqueness, nutritious, green natural are a kind of nutrient health care wines of low-alcoholic of suitable long-term drinking;
(2) use the tea fruit wine of present method brew can shift to an earlier date self aging time of wine and improve wine flavour, only 2～3 months ageing time, shortened 6～9 months than ageing time of common drinks, improved the fund utilization rate of production efficiency and manufacturing enterprise;
(3) production technique is simple, and less demanding to place, equipment is suitable for carrying out scale operation.
Detailed content of the present invention can obtain by explanation described later and institute's accompanying drawing.
Embodiment
Be further described below in conjunction with the specific embodiment of the present invention of embodiment, advantage of the present invention and characteristics will be more clear along with description.But these embodiment only are exemplary, scope of the present invention are not constituted any restriction.It will be understood by those skilled in the art that and down can make amendment or replace the details of technical solution of the present invention and form without departing from the spirit and scope of the present invention, but these modifications and replacing all fall within the scope of protection of the present invention.
Embodiment 1
A kind of tea fruit wine, its preparation method is as follows:
(a) will break into pulp after 25 parts of strawberries, 15 parts of cleanings of red bayberry;
(b) 2 parts of black tea are added 3 parts in water, after boiling water boils 1h, add 1 portion of sucrose, make and contain glucose-tea broth;
(c) glucose-tea broth that contains that makes of the pulp that step (a) is made and step (b) mixes, and remaining 9 portions of sucrose are all dropped into wherein, is stirred to sucrose and all dissolves;
(d) get 0.001 part of dried yeast powder, room temperature fermentation 2h drops into warm syrup in the solution of step (c) gained again in 28 ℃ of warm syrup of input 2mL, mixes, and in the fermenting container of packing into, 40h at room temperature ferments;
(e) leave standstill, separate, abandon precipitation, will go up pure mellow wine liquid pack into fermenting container, at room temperature Secondary Fermentation 55h;
(f) leave standstill, separate, abandon precipitation, the deactivation in sealed vessel of last pure mellow wine liquid, slaking after 2 months can namely obtain tea fruit wine finished product.
Embodiment 2
A kind of tea fruit wine, its preparation method is as follows:
(a) will break into pulp after 35 parts of strawberries, 25 parts of cleanings of red bayberry;
(b) 4 parts of black tea are added 8 parts in water, after boiling water boils 2h, add 4 portions of sucrose, make and contain glucose-tea broth;
(c) glucose-tea broth that contains that makes of the pulp that step (a) is made and step (b) mixes, and remaining 11 portions of sucrose are all dropped into wherein, is stirred to sucrose and all dissolves;
(d) get 0.002 part of dried yeast powder, room temperature fermentation 2h drops into warm syrup in the solution of step (c) gained again in 28 ℃ of warm syrup of input 5mL, mixes, and in the fermenting container of packing into, 54h at room temperature ferments;
(e) leave standstill, separate, abandon precipitation, will go up pure mellow wine liquid pack into fermenting container, at room temperature Secondary Fermentation 65h;
(f) leave standstill, separate, abandon precipitation, the deactivation in sealed vessel of last pure mellow wine liquid, slaking after 5 months can namely obtain tea fruit wine finished product.
Embodiment 3
A kind of tea fruit wine, its preparation method is as follows:
(a) will break into pulp after 30 parts of strawberries, 20 parts of cleanings of red bayberry;
(b) 3 parts of black tea are added 6 parts in water, after boiling water boils 1h, add 3 portions of sucrose, make and contain glucose-tea broth;
(c) glucose-tea broth that contains that makes of the pulp that step (a) is made and step (b) mixes, and remaining 9 portions of sucrose are all dropped into wherein, is stirred to sucrose and all dissolves;
(d) get 0.001 part of dried yeast powder, room temperature fermentation 2h drops into warm syrup in the solution of step (c) gained again in 28 ℃ of warm syrup of input 3mL, mixes, and in the fermenting container of packing into, 48h at room temperature ferments;
(e) leave standstill, separate, abandon precipitation, will go up pure mellow wine liquid pack into fermenting container, at room temperature Secondary Fermentation 60h;
(f) leave standstill, separate, abandon precipitation, the deactivation in sealed vessel of last pure mellow wine liquid, slaking after 3 months can namely obtain tea fruit wine finished product.
1 product quality inspection of the present invention of test example
1. test materials and method
1.1 test materials
The tea fruit wine of the embodiment of the invention 3 preparation gained
1.2 method
1.2.1 entrust the Chaohu product quality supervision and testing institute, according to GT/T15038-2006 grape wine, fruit wine universaling analysis method, check alcoholic strength, total reducing sugar, sugar-free extract and total acid.
2. experimental result
| Sequence number | Interventions Requested | Unit | Assay |
| 1 | Alcoholic strength (20 ℃) | ％ | 23.2 |
| 2 | Total reducing sugar (with glucose meter) | g/L | 13.9 |
| 3 | Sugar-free extract | g/L | 21.3 |
| 4 | Total acid (in tartrate) | g/L | 7.0 |
Claims (10)
1. a tea fruit wine is characterized in that described tea fruit wine is main raw material with black tea, strawberry, red bayberry, adds water and auxiliary material sucrose and forms through fermentation.
2. according to the described a kind of tea fruit wine of claim 1, it is characterized in that: the ingredients by weight of described tea fruit wine is in part: 25～35 parts of strawberries, 15～25 parts in red bayberry, 10～15 parts of sucrose, 2～4 parts of black tea, 3～8 parts in water.
3. according to the described a kind of tea fruit wine of claim 2, it is characterized in that: the ingredients by weight of described tea fruit wine is in part: 30 parts of strawberries, 20 parts in red bayberry, 12 parts of sucrose, 3 parts of black tea, 6 parts in water.
4. prepare the method for claim 1,2 or 3 each described tea fruit wine, it is characterized in that may further comprise the steps:
(a) strawberry, red bayberry are broken into pulp after cleaning;
(b) black tea is added water, after boiling water boils 1h～2h, add 1～4 portion of sucrose, make and contain glucose-tea broth;
(c) glucose-tea broth that contains that makes of the pulp that step (a) is made and step (b) mixes, and remaining sucrose is all dropped into wherein, is stirred to sucrose and all dissolves;
(d) get 0.001～0.002 part of dried yeast powder, room temperature fermentation 2h drops into warm syrup in the solution of step (c) gained again in 28 ℃ of warm syrup of input 2～5mL, mixes, and in the fermenting container of packing into, 40h～54h at room temperature ferments;
(e) leave standstill, separate, abandon precipitation, will go up pure mellow wine liquid pack into fermentor tank, at room temperature Secondary Fermentation 55h～65h;
(f) leave standstill, separate, abandon precipitation, the deactivation in sealed vessel of last pure mellow wine liquid, slaking after 2～5 months can namely obtain tea fruit wine finished product.
5. in accordance with the method for claim 4, it is characterized in that: in the described step (b), the addition of sucrose is 2～3 parts.
6. in accordance with the method for claim 4, it is characterized in that: in the described step (d), fermentation time is 46h～50h.
7. in accordance with the method for claim 6, it is characterized in that: in the described step (d), fermentation time is 48h.
8. in accordance with the method for claim 4, it is characterized in that: in the described step (e), fermentation time is 58h～62h.
9. in accordance with the method for claim 8, it is characterized in that: in the described step (e), fermentation time is 60h.
10. in accordance with the method for claim 4, it is characterized in that: in the described step (f), deactivation, curing time are 2～3 months.
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| CN201310222016.2A CN103266037B (en) | 2013-06-06 | 2013-06-06 | Tea fruit wine and preparation method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103409286A (en) * | 2013-08-29 | 2013-11-27 | 江苏丘陵地区镇江农业科学研究所 | Gamma-aminobutyric acid black tea wine and preparation method thereof |
| CN104263581A (en) * | 2014-09-12 | 2015-01-07 | 宁波戚家山茶叶有限公司 | Preparation method of bayberry tea wine |
| CN105132247A (en) * | 2015-08-17 | 2015-12-09 | 李孝军 | Health-preserving and health-caring wine containing rheum officinale and preparing method thereof |
| CN105176728A (en) * | 2015-08-17 | 2015-12-23 | 李云峰 | Pu'er tea slurry-fruit juice wine and preparation method thereof |
| CN105713767A (en) * | 2016-03-22 | 2016-06-29 | 罗彦文 | Waxberry fruit wine |
| CN105713766A (en) * | 2016-03-22 | 2016-06-29 | 罗彦文 | Method for preparing waxberry fruit wine |
| CN105886236A (en) * | 2016-06-17 | 2016-08-24 | 贵州蛮王酒业有限公司 | Prunus salicina fruit wine and production method thereof |
| CN106221990A (en) * | 2016-07-15 | 2016-12-14 | 李云峰 | A kind of Eaux-De-Vie with scented tea effect and preparation method thereof |
| CN108384680A (en) * | 2018-05-08 | 2018-08-10 | 李云峰 | A kind of production method of stem of noble dendrobium health preserving wine |
| CN113105970A (en) * | 2021-04-22 | 2021-07-13 | 江西山谷春生态农业发展有限公司 | Tea fruit wine and preparation method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103409286A (en) * | 2013-08-29 | 2013-11-27 | 江苏丘陵地区镇江农业科学研究所 | Gamma-aminobutyric acid black tea wine and preparation method thereof |
| CN104263581A (en) * | 2014-09-12 | 2015-01-07 | 宁波戚家山茶叶有限公司 | Preparation method of bayberry tea wine |
| CN105132247A (en) * | 2015-08-17 | 2015-12-09 | 李孝军 | Health-preserving and health-caring wine containing rheum officinale and preparing method thereof |
| CN105176728A (en) * | 2015-08-17 | 2015-12-23 | 李云峰 | Pu'er tea slurry-fruit juice wine and preparation method thereof |
| CN105713767A (en) * | 2016-03-22 | 2016-06-29 | 罗彦文 | Waxberry fruit wine |
| CN105713766A (en) * | 2016-03-22 | 2016-06-29 | 罗彦文 | Method for preparing waxberry fruit wine |
| CN105886236A (en) * | 2016-06-17 | 2016-08-24 | 贵州蛮王酒业有限公司 | Prunus salicina fruit wine and production method thereof |
| CN106221990A (en) * | 2016-07-15 | 2016-12-14 | 李云峰 | A kind of Eaux-De-Vie with scented tea effect and preparation method thereof |
| CN108384680A (en) * | 2018-05-08 | 2018-08-10 | 李云峰 | A kind of production method of stem of noble dendrobium health preserving wine |
| CN113105970A (en) * | 2021-04-22 | 2021-07-13 | 江西山谷春生态农业发展有限公司 | Tea fruit wine and preparation method thereof |
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| CN103266037B (en) | 2014-10-29 |
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Owner name: ANHUI TIANYUECHA FRUIT WINE TECHNOLOGY DEVELOPMENT Free format text: FORMER OWNER: LI YUNFENG Effective date: 20150804 |
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Effective date of registration: 20150804 Address after: 230001, No. 14, No. 1, Jinshan Road, Chaohu Economic Development Zone, Anhui, Hefei Patentee after: ANHUI TIAN YU TEA WINE TECHNOLOGY DEVELOPMENT CO., LTD. Address before: 238072 Anhui Province, Chaohu City Industrial Zone Tongyang Yunfeng Wine Co. Ltd. Patentee before: Li Yunfeng |
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